Baked Scotch Eggs
yield: Makes 4 Scotch eggs, serving 4
1 1/4 pounds bulk country-style or herbed sausage
1 teaspoon crumbled dried sage
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon cayenne
4 peeled hard-boiled large eggs
1/2 cup all-purpose flour
2 raw large eggs, beaten lightly
1 cup dried bread crumbs or crushed saltines
In a large bowl combine well the sausage, the sage, the thyme, the garlic powder, and the cayenne, divide the mixture into 4 equal portions, and flatten each portion into a thin round. Enclose each hard-boiled egg completely in 1 of the sausage rounds, patting the sausage into place. Dredge the sausage-coated eggs in the flour, shaking off the excess, dip them in the raw eggs, letting the excess drip off, and roll them gently in the bread crumbs, coating them well.
Bake the eggs at 350 degrees in a greased pan for 45 minutes.